Cilantroandorangechickenkabobs Recipes

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CHARLIE TROTTER'S CILANTRO AND ORANGE CHICKEN KABOBS



Charlie Trotter's Cilantro and Orange Chicken Kabobs image

Make and share this Charlie Trotter's Cilantro and Orange Chicken Kabobs recipe from Food.com.

Provided by katie in the UP

Categories     Chicken Breast

Time 45m

Yield 4 serving(s)

Number Of Ingredients 9

2 boneless skinless chicken breasts, cut into 1 inch cubes
1/3 cup extra virgin olive oil
2 teaspoons garlic, minced
1/2 cup orange juice, freshly squeezed
1 tablespoon lime juice, freshly squeezed
3 tablespoons cilantro, chopped
1 large poblano chile, seeded and cut into 1 inch pieces
1 orange, cut in half
salt and pepper

Steps:

  • Toss all the ingredients together (except the whole orange). Marinate for 30 minute.
  • Alternate the chicken and poblano chile pieces on wooden skewers ( if wooden -- soak in water for 30 minutes) season with salt and freshly ground pepper. Place the skewers on a preheated grill over moderate flame and cook for 3 minutes on each side or until the chicken is cooked.
  • Season once more with salt and pepper and squeeze a fresh orange over the cooked chicken kabobs.

TANDOORI CHICKEN KABOBS



Tandoori Chicken Kabobs image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 13

2 small chickens (about 2 1/4 pounds each), split or quartered
2 tablespoons lemon juice
2 tablespoons yellow food coloring (optional)
1 tablespoon red food coloring (optional)
2 tablespoons ground cumin
1 tablespoon Garam Masala or ground coriander
1 to 2 teaspoons ground red pepper
Coarse salt, to taste
2 cups yogurt
2 tablespoons grated fresh ginger
1 tablespoon minced garlic
6 tablespoons usli ghee, clarified butter or extra-virgin olive oil
Onion, tomato, and cucumber slices, for garnish

Steps:

  • Pull the skin off the chicken pieces, remove all visible fat, and discard. Prick the chicken all over with a fork and make diagonal slashes, 1/2 inch deep and one inch apart, on the meat. Mix together the lemon juice, food coloring, if using, cumin, Garam Masala, red pepper, and salt and brush over the chicken, pushing the marinade into the slits. Combine the yogurt, ginger, and garlic and pour over the chicken. Mix, turning several times, to coat the chicken pieces evenly with the marinade. Cover and marinate at room temperature for one hour or refrigerate for 8 hours or up to 2 days. If the chicken has been refrigerated, bring to room temperature before cooking. If placing on skewers, slide meat down metal skewers prior to grilling. If grilling, heat the grill and place the grill rack at least 5 inches from the heat. If roasting, place the oven rack in the middle position and preheat the oven to 500 degrees. Remove the chicken from the marinade and coat generously with usli ghee. To grill, place meat side down, on the grill rack. To roast, place the chicken, meat side down, on a wire rack set over a jelly-roll pan. Grill or roast the chicken, turning 3 or 4 times during cooking, until the juices run clear, about 35 minutes. Brush the chicken with the remaining usli ghee and transfer to a platter. Surround the chicken with slices of onion, tomato, and cucumber and serve. The tandoori marinade is traditionally colored bright orange using natural food coloring. This is purely for visual effect. You can omit the color if you prefer.

CILANTRO & ORANGE CHICKEN KABOBS



Cilantro & Orange Chicken Kabobs image

Make and share this Cilantro & Orange Chicken Kabobs recipe from Food.com.

Provided by Sassy in da South

Categories     Chicken Breast

Time 55m

Yield 8 skewers, 4-6 serving(s)

Number Of Ingredients 11

2 boneless chicken breasts, Cut Into 1-inch Pieces
1/3 cup extra virgin olive oil
2 teaspoons minced garlic
1/2 cup orange juice, Freshly Squeezed
1 tablespoon lime juice, Freshly Squeezed
3 tablespoons cilantro, Chopped
1 large chili pepper, Seeded & Cut Into 1-inch pieces
8 wooden skewers, Soaked in Water for 3 Hours
1 large orange, Cut Into Half
salt, To Taste
fresh ground pepper, To Taste

Steps:

  • Toss all the ingredients together (except for the whole orange) and marinate for 30 minutes.
  • Alternate the chicken and the chile pepper pieces on the wooden skewers and season with freshly ground pepper and salt.
  • Place the skewers on a preheated grill over a moderate flame and cook for 3 minutes on each side until the chicken is cooked.
  • Season once more with salt and pepper and squeeze the fresh orange over the cooked kabobs.

Nutrition Facts : Calories 328.8, Fat 24.9, SaturatedFat 4.4, Cholesterol 46.4, Sodium 48.4, Carbohydrate 10.8, Fiber 1.5, Sugar 7.8, Protein 16.2

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